Heat a frying pan over a high heat and dry-fry the pecans for 1-2 minutes until golden and fragrant. Stir through the rice.

Cut 4 pieces of nonstick baking paper, about 30cm x 40cm (12in x 16in), and then spoon the rice into the centre of each. Top with courgette slices, lemon slices, the salmon fillets and chopped green beans. Spoon over the pesto and wrap up the paper around the fish and veg to create parcels.

Place on a large baking tray and bake for 25 minutes or until the salmon is cooked through and the vegetables are tender.

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